This document provides a business plan for a proposed restaurant called Technofood. It includes sections on the business description, marketing plan, staffing and operations, and financial plan. The business description outlines the market need for an enjoyable dining experience combining food and technology. Customers would use touchscreen tables to order meals from the kitchen below via electronic tubes. The marketing plan analyzes competitors like Pizza Hut and Chili's. It describes their advantages in size, sales, and market share. The staffing plan outlines roles for managers, chefs, and other employees. Financial projections estimate the investment required and forecast income statements and profitability over time.
The document is a business plan for Chillax Shop, which will operate on the campus of the International Islamic University Malaysia (IIUM). The business plan outlines the company overview, marketing analysis, strategy, and financial plan. Chillax Shop will sell spaghetti bolognese and melty cheese cake. The target market is students, lecturers, staff, and visitors of IIUM. A SWOT analysis was conducted to identify the business's strengths, weaknesses, opportunities, and threats. Marketing objectives include achieving product integrity and providing excellent customer service. The business aims to sell 20 plates of spaghetti and 4 cheese cakes per day during its week-long operation at IIUM.
The Simit Shop - Group 3 - Final Version Business PlanEren Kongu
The business plan proposes opening a Turkish bakery called The Simit Shop in Madrid, Spain. Chapter 2 provides a situational analysis of the business. It explains that a simit is a Turkish bread encrusted with sesame seeds. The bakery will offer traditional Turkish products alongside Spanish hams and cheeses. Locating in Madrid takes advantage of the growing acceptance of Turkish cuisine in Spain. Equipment needs include an oven and freezer. The optimal location considers pedestrian traffic and proximity to transportation. Initially 6 employees are required. Promotion will utilize existing Turkish restaurants and social media. Both PESTLE and SWOT analyses are included to evaluate the macro environment and business strengths/weaknesses.
The document summarizes the results of a study that measured technology adoption and barriers among independent restaurants in five European countries and Japan. The study found that:
1) A majority of independent restaurants in Europe and Japan do not currently use technology to support their businesses, though restaurants in Germany and Spain showed higher levels of adoption.
2) Restaurateurs are more likely to use technology for front-of-house processes like payments, communication and finance, rather than back-of-house processes.
3) The top three business processes supported by technology were payments, communication and finance, while areas like service, stock and human resources saw little technology use.
Risto Technology created an interactive digital menu system called T-ordino that allows customers to order and pay directly from their table. Some key advantages of T-ordino are increased revenue, efficiency, and visibility for restaurants. While the initial implementation costs are high, restaurants see benefits like reduced costs, increased table turnover and orders. T-ordino's features compare favorably to competitors like Smart Touch Menu. The document recommends targeting large restaurant chains, adding room service and activities booking for hotels, offering free trials, hiring salespeople, integrating with health apps, and running social media campaigns to increase sales of T-ordino.
Petpooja is a restaurant billing and delivery software company. They conducted a survey of 50 restaurants in Vadodara to assess the feasibility of their software. They found that 30 restaurants were willing to try the free Petpooja software. Key features missing from other software like live updates and mobile reports were attractive. However, some restaurants preferred their current software due to familiarity or a need for improved inventory management which Petpooja lacks. The study concluded the software could succeed with improvements and strong promotion given the opportunity in the market.
EXPLOITING INNOVATION 1
EXPLOITING INNOVATION 5
Exploiting Innovation
Elhousany Abosamra
Dr. Evangeline Jefferson
Management Capstone - MGT 599
05/19/2019
Introduction
Exploiting innovation is the process of employing a new idea in the formulation and development of a new product, process or service. Innovation has become an essential requirement in marketing communication and strategies. It is fundamentally vital to organize and plan for the growth of the organization. The growth of the industry from a business idea to the implementation, development, establishment, development to maturity, and incorporation of technology in each phase maximizes the possibility of the business idea realizing success. The innovation process can be prosperous in five years; at this particular point, the industry should at a foundation stage which can be accomplished by having technological tools like Artificial Intelligence (AI). Chipotle Mexican Grill is an American based restaurant which has majored in providing the industry with fast foods like tacos and burritos. The company has its headquarters located in Newport Beach, California, United States. It has some other stores in the United Kingdom, Germany, France, and Canada. The company is based in the fast-casual industry. It has also incorporated most of the technology strategies in production, branding and advertising hence giving it a competitive advantage over the fierce competition in its industry. The company is widely known for its brand and marketing of “Food with Integrity.”
The benefits of innovation for the long-term survival of the company
One of the driving factors when it comes to the use of technology for realizing success at the Chipotle Mexican Grill is the use of digital innovations. The company introduced a mobile payment and order to enable ease of access of their products to the customer base. The company also got into a contractual agreement with other franchisees to fund new tech initiatives. Part of the agreement includes the introduction of self-service kiosks to expand delivery within its markets (Oh, Phillips, Park, & Lee, 2016). The company also has a Google Play Store application, which enables the customers to order for pickup, door-to-door deliveries, and incorporates the use of online payment in the form of Apple Pay. According to the Chief Digital and Information Officer Curt Garner, the company plans to adopt flat-screen panel displays to enable the staff members to accomplish off-site order effectively, thereby improving the production process. The best strategy for strengthening innovation in the company would be to invest in a diverse workforce, idea generation and developing a deeper understanding of the customers.
The expected changes in the industry in a period of five to ten years
With the emerging trends in technology, the company is as well in the right direction because it has adopted most of the lucrative technological capabilities. The c.
Consumer-To-Consumer Food Delivery System on Salesforce.Darshan Gorasiya
This document provides details on the proposed food delivery system called Home2Home, including:
1. An overview of the organization, its mission to deliver affordable, high-quality food from various cuisines.
2. Descriptions of the key processes involved - customer registration, vendor registration, food ordering, delivery, and payments.
3. Entity-relationship and data flow diagrams illustrating how customers, vendors, and deliveries are integrated within the system.
4. Details on the proposed cloud-based infrastructure and considerations around affordability, scalability, and risks.
The document is a business plan for Chillax Shop, which will operate on the campus of the International Islamic University Malaysia (IIUM). The business plan outlines the company overview, marketing analysis, strategy, and financial plan. Chillax Shop will sell spaghetti bolognese and melty cheese cake. The target market is students, lecturers, staff, and visitors of IIUM. A SWOT analysis was conducted to identify the business's strengths, weaknesses, opportunities, and threats. Marketing objectives include achieving product integrity and providing excellent customer service. The business aims to sell 20 plates of spaghetti and 4 cheese cakes per day during its week-long operation at IIUM.
The Simit Shop - Group 3 - Final Version Business PlanEren Kongu
The business plan proposes opening a Turkish bakery called The Simit Shop in Madrid, Spain. Chapter 2 provides a situational analysis of the business. It explains that a simit is a Turkish bread encrusted with sesame seeds. The bakery will offer traditional Turkish products alongside Spanish hams and cheeses. Locating in Madrid takes advantage of the growing acceptance of Turkish cuisine in Spain. Equipment needs include an oven and freezer. The optimal location considers pedestrian traffic and proximity to transportation. Initially 6 employees are required. Promotion will utilize existing Turkish restaurants and social media. Both PESTLE and SWOT analyses are included to evaluate the macro environment and business strengths/weaknesses.
The document summarizes the results of a study that measured technology adoption and barriers among independent restaurants in five European countries and Japan. The study found that:
1) A majority of independent restaurants in Europe and Japan do not currently use technology to support their businesses, though restaurants in Germany and Spain showed higher levels of adoption.
2) Restaurateurs are more likely to use technology for front-of-house processes like payments, communication and finance, rather than back-of-house processes.
3) The top three business processes supported by technology were payments, communication and finance, while areas like service, stock and human resources saw little technology use.
Risto Technology created an interactive digital menu system called T-ordino that allows customers to order and pay directly from their table. Some key advantages of T-ordino are increased revenue, efficiency, and visibility for restaurants. While the initial implementation costs are high, restaurants see benefits like reduced costs, increased table turnover and orders. T-ordino's features compare favorably to competitors like Smart Touch Menu. The document recommends targeting large restaurant chains, adding room service and activities booking for hotels, offering free trials, hiring salespeople, integrating with health apps, and running social media campaigns to increase sales of T-ordino.
Petpooja is a restaurant billing and delivery software company. They conducted a survey of 50 restaurants in Vadodara to assess the feasibility of their software. They found that 30 restaurants were willing to try the free Petpooja software. Key features missing from other software like live updates and mobile reports were attractive. However, some restaurants preferred their current software due to familiarity or a need for improved inventory management which Petpooja lacks. The study concluded the software could succeed with improvements and strong promotion given the opportunity in the market.
EXPLOITING INNOVATION 1
EXPLOITING INNOVATION 5
Exploiting Innovation
Elhousany Abosamra
Dr. Evangeline Jefferson
Management Capstone - MGT 599
05/19/2019
Introduction
Exploiting innovation is the process of employing a new idea in the formulation and development of a new product, process or service. Innovation has become an essential requirement in marketing communication and strategies. It is fundamentally vital to organize and plan for the growth of the organization. The growth of the industry from a business idea to the implementation, development, establishment, development to maturity, and incorporation of technology in each phase maximizes the possibility of the business idea realizing success. The innovation process can be prosperous in five years; at this particular point, the industry should at a foundation stage which can be accomplished by having technological tools like Artificial Intelligence (AI). Chipotle Mexican Grill is an American based restaurant which has majored in providing the industry with fast foods like tacos and burritos. The company has its headquarters located in Newport Beach, California, United States. It has some other stores in the United Kingdom, Germany, France, and Canada. The company is based in the fast-casual industry. It has also incorporated most of the technology strategies in production, branding and advertising hence giving it a competitive advantage over the fierce competition in its industry. The company is widely known for its brand and marketing of “Food with Integrity.”
The benefits of innovation for the long-term survival of the company
One of the driving factors when it comes to the use of technology for realizing success at the Chipotle Mexican Grill is the use of digital innovations. The company introduced a mobile payment and order to enable ease of access of their products to the customer base. The company also got into a contractual agreement with other franchisees to fund new tech initiatives. Part of the agreement includes the introduction of self-service kiosks to expand delivery within its markets (Oh, Phillips, Park, & Lee, 2016). The company also has a Google Play Store application, which enables the customers to order for pickup, door-to-door deliveries, and incorporates the use of online payment in the form of Apple Pay. According to the Chief Digital and Information Officer Curt Garner, the company plans to adopt flat-screen panel displays to enable the staff members to accomplish off-site order effectively, thereby improving the production process. The best strategy for strengthening innovation in the company would be to invest in a diverse workforce, idea generation and developing a deeper understanding of the customers.
The expected changes in the industry in a period of five to ten years
With the emerging trends in technology, the company is as well in the right direction because it has adopted most of the lucrative technological capabilities. The c.
Consumer-To-Consumer Food Delivery System on Salesforce.Darshan Gorasiya
This document provides details on the proposed food delivery system called Home2Home, including:
1. An overview of the organization, its mission to deliver affordable, high-quality food from various cuisines.
2. Descriptions of the key processes involved - customer registration, vendor registration, food ordering, delivery, and payments.
3. Entity-relationship and data flow diagrams illustrating how customers, vendors, and deliveries are integrated within the system.
4. Details on the proposed cloud-based infrastructure and considerations around affordability, scalability, and risks.
iPad eMenu- info for customers 2013- Action Computer SystemsConceptic
The document describes an iPad/tablet-based digital menu system provided by eMenu International that allows restaurants to display high-quality images and information about dishes and wines to customers. The system is touted as increasing sales by 10% or more based on case studies, and restaurants can try it with a 3-month pilot program before committing to purchase. Key features highlighted include filtering options, multiple language support, easy menu updating, and analytics to help increase upselling.
This document proposes a restaurant concept that uses robots and roller coaster-style tracks to deliver food to customers. The key aspects are:
1. Food would be ordered using touchscreens and delivered via an intricate system of roller coaster-like tracks that loop around the restaurant, providing an entertainment spectacle. Some items like drinks would be delivered by robots.
2. The goals of the restaurant include providing excellent service, increasing traffic and average ticket size through marketing and suggestive selling, and improving profit margins through efficiency.
3. A SWOT analysis identifies competition from other theme restaurants, issues with hiring and retaining staff, and the benefits of fewer staffing concerns with greater automation. The target market is seen as metro
This document describes a smart farming management system using ASP.NET and SQL. The system aims to allow farmers to set their own prices and sell crops directly to customers, eliminating intermediate buyers. It discusses objectives like giving farmers pricing freedom and making agriculture more profitable. A website is proposed that would let farmers register, upload crop information, and facilitate direct online bidding and sales between farmers and buyers. The system aims to benefit both farmers through higher returns and customers through lower prices without middlemen.
Btec hnd-in-computing-and-systems-development-information-technology-essayAssignment Help
Dear student, Warm Greetings of the Day!!! We are a qualified team of consultants and writers who provide support and assistance to students with their Assignments, Essays and Dissertation. If you are having difficulties writing your work, finding it stressful in completing your work or have no time to complete your work yourself, then look no further. We have assisted many students with their projects. Our aim is to help and support students when they need it the most. We oversee your work to be completed from start to end. We specialize in a number of subject areas including, Business, Accounting, Economic, Nursing, Health and Social Care, Criminology, Sociology, English, Law, IT, History, Religious Studies, Social Sciences, Biology, Physic, Chemistry, Psychology and many more. Our consultants are highly qualified in providing the highest quality of work to students. Each work will be unique and not copied like others. You can count on us as we are committed to assist you in producing work of the highest quality. Waiting for your quick response and want to start healthy long term relationship with you. Regards http://www.cheapassignmenthelp.com/ http://www.cheapassignmenthelp.co.uk/
A case study on Deliveroo's marketing activities including:
- Business concept and mission statement
- Marketing orientation
- Marketing typologies
- Application of 4.0 and Martech Technologies
The document provides an overview of an online food ordering system project. It includes:
- A project overview describing an online system that allows customers to order food from their favorite restaurants through a website or app.
- Details of the key project features such as online menus, restaurant registration, customer reviews and ordering food 24/7.
- Diagrams including a context diagram, three levels of data flow diagrams and an entity relationship diagram that model the system.
- Additional sections on use cases, the current project view, future plans and limitations of the initial system.
Flateel is a new footwear company that has developed an innovative shoe that can convert between a heel and flat. The shoe aims to provide women with the dual benefit of heels and flats in a single pair of shoes. The marketing plan outlines objectives to increase sales and market share over the next three years through targeted marketing strategies. Financial forecasts project double digit revenue growth and profitability by year two as the unique product gains brand awareness in the market. The plan identifies establishing brand awareness as a key issue to address given Flateel is a new product.
This section gives a brief description of the firm. If the business
is already in existence, its history is included. The company description informs the reader
of the type of business being proposed, the firm’s objectives, where the firm is located, and
whether it will serve a local or international market.
The Maître app allows customers at restaurants to browse menus, place orders, and pay from their mobile phones, avoiding wait times. This improves the customer experience. It also provides restaurants analytics on sales, customers, and inventory to help manage their business. Maître charges restaurants $1 per mobile order placed and offers free menu creation and analytics tools. The goal is to enhance the dining experience for customers and make restaurants more profitable through mobile ordering and insights.
Project Manager:
Kimberly
Project Team:
Carla
Nishit
Adam
Michael
Table of Contents
Business Memo ………………………………………………………………………………….3
Scope Statement …………………………………………………………………………………4
Project Cost ……………………………………………………………………………………...5
Word Breakdown Structure.…………………….………………………………………………6
Network Diagram Structure.………………….…………………………………………………8
Risk Management Plan …………………………………………………………………………13
Risk Scoring Matrix …………………………………………………………………………….15
Risk Management Table ………………………………………………………………………..16
Risk Assessment Form ……………………………………………………………………….....16
Risk Response Matrix …………………………………………………………………………..17
Resource Usage ………………………………………………………………………………....19
Communication Plan ……………………………………………………………………………21
Communication Matrix …………………………………………………………………………23
Lessons Learned ………………………………………………………………………………...24
Business Memo:
In the last 7 weeks we have been preparing a plan for Café Cirino and in this book, we have included all of the documentation prepared for each week’s deliverables. We then also added individual lessons learned from each team member.
Throughout the passing weeks, our team has discussed different technique’s that can be used to help the client, Café Cirino. Through the coming weeks our team will come across challenges that will test our budget and our deadlines. Our team will be given the opportunity to help our client enhance customer relations, improve communications, enhance the marketing of the client’s brand, and increase work place moral. Our team will develop great promotional activities, exceptional recognition programs, and discount programs that will involve the customer.
We will take and appreciate the suggestions the client will have to make our project even more of a success and will appreciate any support that can be given by the company and the community. Nonetheless, this will be an exciting and productive journey between the client and Team A.
Scope Statement:
Objective:
To construct a high-quality marketing plan to help bring a strong customer base to the bakery and also help them financially plan out what marketing plans are affordable and logical.
Deliverables:
This plan project for this business will aim at the local community and surrounding areas. The project will deploy many marketing methods to interact with the consumer and develop sale methods for the business to thrive. The business will give the consumer the ability to interact with the owner to see other people reviews by and Facebook. Team A will encourage every customer to register with our client and give feedback regardless if it is negative or positive.
The following advertising methods that will be used are:
· Print Advertising - Brochures, business cards, menus, t shirts
· Advertising Internet: Facebook & Instagram
· Outdoor Advertising: one (1) magnet sticker on business owners company car
The following marketing strategies will be recommended:
· $5 coupon towards any purchase of $50 or more and 20% off t ...
Degree's final project from myself during the last year of University Jaume I. I used all the knowledge learned on the degree Business Administration.
The project is a business plan of an ecological enterprise may be implemented in the market of Spain. The business is viable, the information obtained is from a qualitative study made in Castellón and different references.
The document discusses creating a learning community to provide training to independent restaurateurs. It found that while restaurateurs face challenges in areas like administrative work and home delivery, they are most interested in training for topics like cooking, purchasing supplies, and demand forecasting. It also found that while some restaurateurs see the value in learning, others believe their skills are fixed. The proposed solution is a Learning Community concept that provides on-demand, affordable training in workshops and online formats catered to each country. It aims to support the 70% of "Curious" restaurateurs open to improving their skills and knowledge.
Cesim Hospitality is an interactive and fun learning environment that improves the participants' business competencies and employability on running a hotel and its restaurant.
Find out more here:
https://www.cesim.com/simulations/cesim-hospitality-hotel-restaurant-management-simulation-game/
Project Scope&Project Resources, Schedule, and Cost(.docxwoodruffeloisa
Project Scope
&
Project Resources, Schedule, and Cost
(Cooperative Milk Collecting Center)
Table of Contents
Up Dated Project Scope (Cooperative Milk Collecting Center)
Project Outcome……………………….…………………………………………….…….….……………..8
Requirements Traceability Matrix…..…..…….………………………………………………….….9
Project Scope Statement ……….……….………………………………………………………………12
Work Breakdown Structure……….…………………………………………………………………….13
Work Breakdown Dictionary………….……………………………..………………………...……...14
Project Resource Management……………………………………………………………………..…18
Project Schedule…………………………………………………………………………………………..….22
Project Cost………………………………………………………………………………………………………26
Project Outcome
This project is development of new business suggested and established from American Farmers Association as a partnership with one of the largest food organization in the middle East named Carrefour, Mr. Gorge Stuard the Head of Investment and development Sector in the organization , the one who will be responsible for following up funding provided by his organization required to execute the project. The Product will be directly under supervision from USFDA, to be sure for the safety of the Milk product before doing any sale to the consumer in the local market. The main idea of the project is to buy the milk from farmers and collected and stored it large frediges tanks dedicated for this purpose to maintain the validity of the milk for long as possible around four weeks. The milk before storage will go through a process to purified from any impurities after filtering and treatment of any harmful bacteria. Next step is to be packaged and sold in the local market under a trade name called Golden Milk. This profitable project distributes profits as follows:
1- 70% to the investor Carrefour Organization which is fully given the funds to execute the project.
2- 30% of the profits to the American Farmers Association in return providing the land on an area of 5,000 M2, they will responsible to do agreement with farmers to buy the milk from them on behalf of CMCC, in addition the Administration and full management of the Milk Collection & Processing Center furthermore, providing technical expertise, manpower and specialized team in marketing for the product . Also, they have to follow up all the necessary procedures inquired to take approvals from government authorities to approve the project execution and the commercial name of the milk product.
The project aims to build milk processing machines that will process the milk collected from different farmers to add value and packages it before selling it to retail shops and supermarket. Through processing, which adds value, the shelf life and prices of milk increases, and this help in profit maximization. The project will be particularly helpful and significant to the smallholder dairy producers because it will be collecting milk from them before processing. Payments that dairy farmers will be getting will help them increase ...
The document provides a business plan for Auto-Lab, an intelligent home automation company. The plan outlines Auto-Lab's mission to provide excellent customer service. It discusses the company's overall strategy, focusing on developing new products, understanding customers, reducing cycle time, and cross-selling. Financially, the goals are to broaden revenue, improve efficiency and financial health. The plan also provides details on management positions, SWOT analysis, market analysis, goals and objectives, financial projections, resource requirements, and marketing strategy.
This document summarizes an innovative touch-screen menu company as follows:
1) The company is a leading provider of touch-screen menu solutions for restaurants, with over 1,000 installations worldwide since being founded in 2005.
2) It has developed advanced menu technologies like iPad, Android, and table-side eMenu solutions based on 7 years of research into customer behavior and menu design psychology.
3) The company is seeking North American resellers and distributors to help expand their market presence in the region through a partnership model that provides sales and marketing support.
The document is a business plan report for a proposed food truck business called "Unity Food Truck". It includes sections on the market analysis, organization and management, and financial projections. The business aims to provide quality food and customer service. The target market is people who want to eat food in various locations. The food truck industry has grown in recent years due to changing consumer preferences for unique cuisine. The business plans to focus on targeted customer segments and develop a marketing message around its offerings. It also outlines challenges such as regulations and competition that food trucks may face.
The document describes an innovative startup called Food Lifestyle Srl that develops food systems and solutions for the restaurant and food retail industries. It specializes in research and development and food innovation. The startup has created a "Smart Kitchen" model that allows entrepreneurs to reduce costs through procedures that regenerate high-quality pre-cooked products on demand. The Smart Kitchen solution eliminates the need for a traditional production kitchen, lowering investments, labor costs, waste and increasing profit margins. Food Lifestyle Srl aims to introduce investors to its most advanced Smart Kitchen solutions based on 18 years of experience in foodservice and food design research and development.
This document describes a proposed food ordering application for Sheroes Hangout cafe, a cafe run by acid attack survivors in India. The application would allow customers to order food online or in advance, select dine-in or takeout options, and view their order status. It aims to make the ordering process more convenient for customers, help manage orders for the cafe, increase awareness of the cafe's mission, and provide a contribution feature so customers can donate to support the cafe. The application would be developed using Android Studio and store data in Firebase. It would include modules for registration, login, viewing the menu and placing orders, order status, payments, and admin features for managing orders and analytics.
iPad eMenu- info for customers 2013- Action Computer SystemsConceptic
The document describes an iPad/tablet-based digital menu system provided by eMenu International that allows restaurants to display high-quality images and information about dishes and wines to customers. The system is touted as increasing sales by 10% or more based on case studies, and restaurants can try it with a 3-month pilot program before committing to purchase. Key features highlighted include filtering options, multiple language support, easy menu updating, and analytics to help increase upselling.
This document proposes a restaurant concept that uses robots and roller coaster-style tracks to deliver food to customers. The key aspects are:
1. Food would be ordered using touchscreens and delivered via an intricate system of roller coaster-like tracks that loop around the restaurant, providing an entertainment spectacle. Some items like drinks would be delivered by robots.
2. The goals of the restaurant include providing excellent service, increasing traffic and average ticket size through marketing and suggestive selling, and improving profit margins through efficiency.
3. A SWOT analysis identifies competition from other theme restaurants, issues with hiring and retaining staff, and the benefits of fewer staffing concerns with greater automation. The target market is seen as metro
This document describes a smart farming management system using ASP.NET and SQL. The system aims to allow farmers to set their own prices and sell crops directly to customers, eliminating intermediate buyers. It discusses objectives like giving farmers pricing freedom and making agriculture more profitable. A website is proposed that would let farmers register, upload crop information, and facilitate direct online bidding and sales between farmers and buyers. The system aims to benefit both farmers through higher returns and customers through lower prices without middlemen.
Btec hnd-in-computing-and-systems-development-information-technology-essayAssignment Help
Dear student, Warm Greetings of the Day!!! We are a qualified team of consultants and writers who provide support and assistance to students with their Assignments, Essays and Dissertation. If you are having difficulties writing your work, finding it stressful in completing your work or have no time to complete your work yourself, then look no further. We have assisted many students with their projects. Our aim is to help and support students when they need it the most. We oversee your work to be completed from start to end. We specialize in a number of subject areas including, Business, Accounting, Economic, Nursing, Health and Social Care, Criminology, Sociology, English, Law, IT, History, Religious Studies, Social Sciences, Biology, Physic, Chemistry, Psychology and many more. Our consultants are highly qualified in providing the highest quality of work to students. Each work will be unique and not copied like others. You can count on us as we are committed to assist you in producing work of the highest quality. Waiting for your quick response and want to start healthy long term relationship with you. Regards http://www.cheapassignmenthelp.com/ http://www.cheapassignmenthelp.co.uk/
A case study on Deliveroo's marketing activities including:
- Business concept and mission statement
- Marketing orientation
- Marketing typologies
- Application of 4.0 and Martech Technologies
The document provides an overview of an online food ordering system project. It includes:
- A project overview describing an online system that allows customers to order food from their favorite restaurants through a website or app.
- Details of the key project features such as online menus, restaurant registration, customer reviews and ordering food 24/7.
- Diagrams including a context diagram, three levels of data flow diagrams and an entity relationship diagram that model the system.
- Additional sections on use cases, the current project view, future plans and limitations of the initial system.
Flateel is a new footwear company that has developed an innovative shoe that can convert between a heel and flat. The shoe aims to provide women with the dual benefit of heels and flats in a single pair of shoes. The marketing plan outlines objectives to increase sales and market share over the next three years through targeted marketing strategies. Financial forecasts project double digit revenue growth and profitability by year two as the unique product gains brand awareness in the market. The plan identifies establishing brand awareness as a key issue to address given Flateel is a new product.
This section gives a brief description of the firm. If the business
is already in existence, its history is included. The company description informs the reader
of the type of business being proposed, the firm’s objectives, where the firm is located, and
whether it will serve a local or international market.
The Maître app allows customers at restaurants to browse menus, place orders, and pay from their mobile phones, avoiding wait times. This improves the customer experience. It also provides restaurants analytics on sales, customers, and inventory to help manage their business. Maître charges restaurants $1 per mobile order placed and offers free menu creation and analytics tools. The goal is to enhance the dining experience for customers and make restaurants more profitable through mobile ordering and insights.
Project Manager:
Kimberly
Project Team:
Carla
Nishit
Adam
Michael
Table of Contents
Business Memo ………………………………………………………………………………….3
Scope Statement …………………………………………………………………………………4
Project Cost ……………………………………………………………………………………...5
Word Breakdown Structure.…………………….………………………………………………6
Network Diagram Structure.………………….…………………………………………………8
Risk Management Plan …………………………………………………………………………13
Risk Scoring Matrix …………………………………………………………………………….15
Risk Management Table ………………………………………………………………………..16
Risk Assessment Form ……………………………………………………………………….....16
Risk Response Matrix …………………………………………………………………………..17
Resource Usage ………………………………………………………………………………....19
Communication Plan ……………………………………………………………………………21
Communication Matrix …………………………………………………………………………23
Lessons Learned ………………………………………………………………………………...24
Business Memo:
In the last 7 weeks we have been preparing a plan for Café Cirino and in this book, we have included all of the documentation prepared for each week’s deliverables. We then also added individual lessons learned from each team member.
Throughout the passing weeks, our team has discussed different technique’s that can be used to help the client, Café Cirino. Through the coming weeks our team will come across challenges that will test our budget and our deadlines. Our team will be given the opportunity to help our client enhance customer relations, improve communications, enhance the marketing of the client’s brand, and increase work place moral. Our team will develop great promotional activities, exceptional recognition programs, and discount programs that will involve the customer.
We will take and appreciate the suggestions the client will have to make our project even more of a success and will appreciate any support that can be given by the company and the community. Nonetheless, this will be an exciting and productive journey between the client and Team A.
Scope Statement:
Objective:
To construct a high-quality marketing plan to help bring a strong customer base to the bakery and also help them financially plan out what marketing plans are affordable and logical.
Deliverables:
This plan project for this business will aim at the local community and surrounding areas. The project will deploy many marketing methods to interact with the consumer and develop sale methods for the business to thrive. The business will give the consumer the ability to interact with the owner to see other people reviews by and Facebook. Team A will encourage every customer to register with our client and give feedback regardless if it is negative or positive.
The following advertising methods that will be used are:
· Print Advertising - Brochures, business cards, menus, t shirts
· Advertising Internet: Facebook & Instagram
· Outdoor Advertising: one (1) magnet sticker on business owners company car
The following marketing strategies will be recommended:
· $5 coupon towards any purchase of $50 or more and 20% off t ...
Degree's final project from myself during the last year of University Jaume I. I used all the knowledge learned on the degree Business Administration.
The project is a business plan of an ecological enterprise may be implemented in the market of Spain. The business is viable, the information obtained is from a qualitative study made in Castellón and different references.
The document discusses creating a learning community to provide training to independent restaurateurs. It found that while restaurateurs face challenges in areas like administrative work and home delivery, they are most interested in training for topics like cooking, purchasing supplies, and demand forecasting. It also found that while some restaurateurs see the value in learning, others believe their skills are fixed. The proposed solution is a Learning Community concept that provides on-demand, affordable training in workshops and online formats catered to each country. It aims to support the 70% of "Curious" restaurateurs open to improving their skills and knowledge.
Cesim Hospitality is an interactive and fun learning environment that improves the participants' business competencies and employability on running a hotel and its restaurant.
Find out more here:
https://www.cesim.com/simulations/cesim-hospitality-hotel-restaurant-management-simulation-game/
Project Scope&Project Resources, Schedule, and Cost(.docxwoodruffeloisa
Project Scope
&
Project Resources, Schedule, and Cost
(Cooperative Milk Collecting Center)
Table of Contents
Up Dated Project Scope (Cooperative Milk Collecting Center)
Project Outcome……………………….…………………………………………….…….….……………..8
Requirements Traceability Matrix…..…..…….………………………………………………….….9
Project Scope Statement ……….……….………………………………………………………………12
Work Breakdown Structure……….…………………………………………………………………….13
Work Breakdown Dictionary………….……………………………..………………………...……...14
Project Resource Management……………………………………………………………………..…18
Project Schedule…………………………………………………………………………………………..….22
Project Cost………………………………………………………………………………………………………26
Project Outcome
This project is development of new business suggested and established from American Farmers Association as a partnership with one of the largest food organization in the middle East named Carrefour, Mr. Gorge Stuard the Head of Investment and development Sector in the organization , the one who will be responsible for following up funding provided by his organization required to execute the project. The Product will be directly under supervision from USFDA, to be sure for the safety of the Milk product before doing any sale to the consumer in the local market. The main idea of the project is to buy the milk from farmers and collected and stored it large frediges tanks dedicated for this purpose to maintain the validity of the milk for long as possible around four weeks. The milk before storage will go through a process to purified from any impurities after filtering and treatment of any harmful bacteria. Next step is to be packaged and sold in the local market under a trade name called Golden Milk. This profitable project distributes profits as follows:
1- 70% to the investor Carrefour Organization which is fully given the funds to execute the project.
2- 30% of the profits to the American Farmers Association in return providing the land on an area of 5,000 M2, they will responsible to do agreement with farmers to buy the milk from them on behalf of CMCC, in addition the Administration and full management of the Milk Collection & Processing Center furthermore, providing technical expertise, manpower and specialized team in marketing for the product . Also, they have to follow up all the necessary procedures inquired to take approvals from government authorities to approve the project execution and the commercial name of the milk product.
The project aims to build milk processing machines that will process the milk collected from different farmers to add value and packages it before selling it to retail shops and supermarket. Through processing, which adds value, the shelf life and prices of milk increases, and this help in profit maximization. The project will be particularly helpful and significant to the smallholder dairy producers because it will be collecting milk from them before processing. Payments that dairy farmers will be getting will help them increase ...
The document provides a business plan for Auto-Lab, an intelligent home automation company. The plan outlines Auto-Lab's mission to provide excellent customer service. It discusses the company's overall strategy, focusing on developing new products, understanding customers, reducing cycle time, and cross-selling. Financially, the goals are to broaden revenue, improve efficiency and financial health. The plan also provides details on management positions, SWOT analysis, market analysis, goals and objectives, financial projections, resource requirements, and marketing strategy.
This document summarizes an innovative touch-screen menu company as follows:
1) The company is a leading provider of touch-screen menu solutions for restaurants, with over 1,000 installations worldwide since being founded in 2005.
2) It has developed advanced menu technologies like iPad, Android, and table-side eMenu solutions based on 7 years of research into customer behavior and menu design psychology.
3) The company is seeking North American resellers and distributors to help expand their market presence in the region through a partnership model that provides sales and marketing support.
The document is a business plan report for a proposed food truck business called "Unity Food Truck". It includes sections on the market analysis, organization and management, and financial projections. The business aims to provide quality food and customer service. The target market is people who want to eat food in various locations. The food truck industry has grown in recent years due to changing consumer preferences for unique cuisine. The business plans to focus on targeted customer segments and develop a marketing message around its offerings. It also outlines challenges such as regulations and competition that food trucks may face.
The document describes an innovative startup called Food Lifestyle Srl that develops food systems and solutions for the restaurant and food retail industries. It specializes in research and development and food innovation. The startup has created a "Smart Kitchen" model that allows entrepreneurs to reduce costs through procedures that regenerate high-quality pre-cooked products on demand. The Smart Kitchen solution eliminates the need for a traditional production kitchen, lowering investments, labor costs, waste and increasing profit margins. Food Lifestyle Srl aims to introduce investors to its most advanced Smart Kitchen solutions based on 18 years of experience in foodservice and food design research and development.
This document describes a proposed food ordering application for Sheroes Hangout cafe, a cafe run by acid attack survivors in India. The application would allow customers to order food online or in advance, select dine-in or takeout options, and view their order status. It aims to make the ordering process more convenient for customers, help manage orders for the cafe, increase awareness of the cafe's mission, and provide a contribution feature so customers can donate to support the cafe. The application would be developed using Android Studio and store data in Firebase. It would include modules for registration, login, viewing the menu and placing orders, order status, payments, and admin features for managing orders and analytics.
FRESH GROWERS- Business expansion, Marketing & Promotion Model ,SWOT Analysis...
Technofood
1. Faculty of commerce English department
Business administration department
(Third year) – First Semester
TECHNOFOOD
Business Plan
ESP57
Tarek Khamis Dagher
Alaa Mohammed Dahshour
Menna-allah Essam Saied
Yara Mohammed Shahine
Khairy Nader Khairy
Entrepreneurship Project
NOVEMBER 15, 2015
2. Page | 1
Table of Contents
First: Business Description …………………………………Page 2
- Market needs…………………………………………Page 2
- Product and Services…………………………………Page 2
- Long term Aim of the Restaurant……………………Page 3
- Main Business Objective…………………………….Page 3
- SWOT Analysis………………………………………Page 4
- Management Structure………………………………Page 4
Second: Marketing Plan ……………………………………Page 6
- Profile of Competitors…………………………….....Page 6
- Marketing Strategy………………………………….Page 8
- Sales Strategy……………………………………….Page 9
- Pricing……………………………………………….Page 9
- Promotion Strategy………………………………….Page 10
- Demand Forecast……………………………………Page 11
Third: Staffing and Operations …………………………....Page 12
- Staffing ……………………………………………..Page 12
- Operation …………………………………………..Page 12
- Unit Cost…………………………………………….Page 15
3. Page | 2
Fourth: Financial Plan ……………………………………..Page 16
- Investment required …………………………...…..Page 16
- Income Statement ………………………………….Page 17
- Financial Analysis …………………………………Page 17
Business Description
(1)The MarketNeedthe Company Tries to Meet:
Egyptian market is lack of the existence of a place that offers a quite enjoyable experience for
customers while having food. Food industry in Egypt is not fully able to delight customers or
offer them a high quality service, this is due to human negligence or many other reasons.
Establishing a restaurant that is able to fill up this gap or shortage made in most of food services
and provide the whole enjoyment of having meals, and spending time playing games or surfing
internet as the technology becomes a main part of our lives.
(2) Products and Services:
Backgroundto its development:
The idea is about a restaurant that serve many kinds of Italian and Mexican food, it has 2 floors,
the lower one is for the kitchen and the upper one is the hall. Tables are operated using
technology that consisted of a projector, camera, monitor screen and a highly sensitive touch
screen that covers all the components under it and its all inside the table.
Meals will be directly served to customers without the need of waiters, using special electronic
tubes works as an elevator for the food from the lower floor "kitchen" to the upper one "hall"
next to each table, once the chef put the meal in this tube and press a button, the elevator will
move all the way up to reach a box at the end of each tube that exists next to each table.
Customers will take their dish and put it on their table, this process guarantees the fast delivery
of food and also guarantee their cleanliness.
Benefits andFeatures:
4. Page | 3
The main feature is that the restaurant contains many smart electronic tables to guarantee a
fun experience for the customers. Another feature is that tables has a guide for use presented
on the screen to show the operation and to show menu in a graphical way that allows
customers to choose specifically each component that contains their meal using these
electronic tables by dragging the item to your dish. Also customers can play games uploaded on
their table or browsing internet, which help to reduce the time of waiting meals to be done and
to satisfy customers’ needs in a fast way.
Advantages tocustomers:
They can order there meals using these tables, their orders will be directly sent to an electronic
board at the kitchen using Bluetooth to start preparing them. But the main advantage is the
reliability of service, meals preparation must not take over 15 minutes each and if not, food will
be delivered at 10% discount. One of the advantages, these electronic tables also allows the
customers to pay either with Visa cards or by traditional way.
Disadvantages or Weak Points:
As a weak point in this project that tables technology requires an educated person to order
food, this restaurant is mainly created to serve the needs of youth people who is aware of new
technologies. Also the time of making orders could be somehow long in comparison with the
traditional way of ordering food because it depends totally on speed of the customer to choose
all the meal components and send them as a final order. But the main disadvantage of
developing such high technology system is the problem of systemcrashes or defects that is due
to human errors or the obsolescence of the system and also electricity may cause a problem.
Future Developments:
For developing a new service of takeaway food, an additional tables will be exist for takeaway
customers to order in the same way and to use the tables while waiting their meals to be ready.
Payment methods is also the same. Later, restaurant will have a delivery service for home,
offices or any place using phone or internet service.
(3) Long Term Aim of the Restaurant:
The idea is aimed to introduce this kind of technological restaurants to our country as one step
of the progress in food service markets, this plan will ensure customers delight which leads us to
the top of the market.
5. Page | 4
(4) Main business objective:
As a long term plan over the next five years, Competition facing a large and known organizations
requires high quality service, high quality goods "special meals", special recipes and flavors.
Progress plan over the five years is presented in creating meals for kids and a special corner for
them. Later on, employment plan will include a HR manager and a chefs' chief who is
well-known and expert of worldwide meals and recipes to create new dishes satisfies different
tastes, this five years plan expected to increase sales +35% or more.
(5) SWOT Analysis:
Strengths:
1- The ability of customer to choose
each components of their meal by
themselves.
2- Combination of technology and food
to achieve the meaning behind
pleasure with food.
Weaknesses:
1- The average of prices suits perfectly
the average and higher income levels
but not for low income levels.
2- Technology is not suitable for all
educational and ages levels.
Opportunities:
1- As we provide a unique service, we
have the opportunity to define new
technologies joined with delivering
and preparing food.
2- Competitors in market has no-related
technology which makes us the only
in market.
Threats:
1- Strong competition with other known
familiar restaurants located nearby.
2- Competitors’ offers are attracted for
customers and operating costs may
increase soon.
(6) ManagementStructure and Areas of Responsibility:
6. Page | 5
Main crew is made of 4 chefs and their chief and a hall manager and his assistant, all 5 chefs are
present in the kitchen, Hall manager is there for any complaints and his assistant helps
customers to find seats, confirm or cancel reservations, help them to deal with tables and to
ensure the customers delight.
- Jobs Associated with each employee:
General Manager: Obtain profit contribution and establish business aims.
Financial and Control Accountant: Providing financial advice and support to clients.
Marketing Administrator: Plan marketing, product offering, prepare marketing strategies.
Production and Cost Accountant: Planning, coordination and control manufacturing process,
ensure efficient goods and services.
Sales Representative: Determine annual units and gross profit plans and sales objective and
maintain sales volume.
General
manager
Hall
Manager
Assisstant
Chefs'Chief
Chef 1 Chef 2
Chef 3 Chef 4
Finanncial
Accountant
Marketing
administrative
Salesman
Production
administrative
7. Page | 6
Market plan
(1)Profile of Competitors:
Competing Products and Services:
Since that our main competitor is Pizza Hut “there are many other competitors such as:
Roastery, Chili’s, Zanilli’s, Latino, Pablo, etc.”, products of competition is different kinds of
Pizzas and salads. Another competing products are Italian food “all pastry, Vegetables,
steaks, Italian salads...” and Mexican food “Fajita, Taco, Nachos and Mexican salads”, but for
future development of the restaurant we are planning to add different kinds of worldwide
food “Middle eastern, East Asian Countries, European and many other Areas”.
Profile of Key Competitors:
Informations about Pizza Hut “decoration costs, suppliers, salaries and average pizza prices
and sales, etc.” were obtained through meeting with their manager at Roushdy’s branch
8. Page | 7
Advantages and Disadvantages of the Competitors’ Offering:
1-PizzaHut: Company Size: size of pizza hut company in market is large, it
has more than 300000 worker who work in all branches
worldwide.
turnover: Turnover for 2011 fell to £330million from £346million in
2010, while losses increased from£20.6million to £24.1million.
Profitability:The sale is being managed by accountancy firm
Pricewaterhouse-Coopers. Pizza hut market share status as pizza hut
sales market share at the year 2009 is 13.78%, It took the first place of
pizza sales market share, in pizza industry.
MarketShare: Pizza hut has about 12000 branch around the world in
more than 88 countries “about 90” 46 of them is currently located in
different Egyptian cities, pizza hut is the first of franchises market
share in the year of 2010 by 11.60%., There are 340 Pizza Huts in
Britain.
Cost of decorations and equipment in their branch in egypt is
about 1,930,000 L.E, materials are purchased through bid of
suppliers, suppliers take 40% of profits who are special for
pizza hut only, their competitve advantage in the Egyptian
market is the high quality of taste.
2-Chili's Company Size: Chili’s has about +10,000 employees who work in all
branches worldwide.
Turnover: Sales turnover down by 1.6% in first quarter of year 2015.
Profitability: This statistic shows the sales of Chili's Grill & Barin the
United States from 2011 to 2014. In 2013, Chili's Grill & Bar's U.S.
sales reached approximately 3.8 billion U.S. dollars, up from 3.7 billion
in 2012.
MarketShare: Chili's, which has nearly 1,600 restaurants worldwide.
9. Page | 8
1-PizzaHut Advantages andDisadvantages:
Pizza Hut has a great advantage in customer-relations build up by their innovative unique
merchandise “meals”. The idea of hot box delivery to keep meals worm is a great advantage
and customer-relationship management programs “punch card for buffet”. Also their
customer service-book it program (to encourage young readers). They follow a high
standard of CHAMPS: cleanliness, hospitality, accuracy, maintenance, product, speed.
But also they have some disadvantages such as that pizza hut currently having a
management conflicts between franchises. They also have a problem with their complex
computer system this leads to lower the quality of service and products. Lack of new ideas
and also there is lack of organic pizza that most of high class people demand which
considered as a main disadvantage.
2-Chili’s AdvantagesandDisadvantages:
Main advantages are that they considering expanding there menu continuously to carter
wider tastes, also Chili’s menu is full of food that we are considering the competition with
them over the Mexican dishes. They also have great focus on takeaway business during
weekend launch hours, and high offering of repeating purchase incentives to customers.
But the disadvantages are considered about the increase of social emphasis on healthy
eating. Also they have a very poor customer rating and limited healthy menu.
(2) Marketing Strategy:
First targeted segments are young people (20-30 years) who are expected to become a
regular clients of the restaurant, as they are well-known of technologies and the most
interested segment of our idea. Later, the restaurant plans to suit varied ages (16-60
years) as the technology becomes easier than before.
This project depends on technology in service which guarantees fast, reliable and clean
service, our merchandise “meals” are totally fitting different tastes starting with organic
healthy food to deeply fried ones.
Key benefit is to achieve High performance with technical support.
Mainly our potential customers targeted at the beginning who are expected to have
interest with the idea are young people who are highly educated, living downtown
Alexandria or near coast, because this segment presents a high proportion of the market
and they are the most interested in technology and fast service of food.
10. Page | 9
Marketing is the responsibility of our staff by good interaction with customers and orders
fulfillment, and is presented also with a marketing agency to promote our features
through TV, Ads and Billboards.
(3) Sales (Distribution) Strategy: (we aimto dependmainlyondirectsalestosell our
productsand online.)
Costs Advantages
Directly
Cost associated with direct sales is
based on the cost of: brochures for
customers cost about (2000 le), Ads
and classifieds in newspapers and
online costs about (5600 le).
1- Ensure high quality to
customers.
2- Strong customer relationship.
3- Cost and price control.
Website
Cost of website (4000 le) + monthly
payment (1000 le) + if updated
website/month (2000 le).
1- Access to more customers.
2- Online order is much easier
and comfortable to customers.
11. Page | 10
(4)Pricing:
Competitors’ prices: (Byaverage forChili’sandPizzaHut)
Pizza Hut: (pepperoni,
Hot dog, Spicy, Tuna,
vegetarian, super
supreme…)
M L Chili’s Prices
Thin Crispy 41.59 56.59 Stake and Grill 94.99, 60.99
Stuffed Crust 54.54 69.77 Fajita 65.99
Cheesy Bites 58.18 78.86 Sandwiches
and Burgers
45.99
Appetizers 17.14 Seafood 89.99
Deserts 18.20 Appetizers 12.99
Perceptionof quality-price relationshipby customers:
Prices are in average with our competitors, we are trying to provide the right combination
of Quality, Price and customer service in order to maintain a balance between actual prices
and quality delivered to customers to provide an acceptable price levels and offers, Solo
Meals (30-75 le), Family Meals (100 le “3-4 persons” – 150 le “5-6 persons” ).
Productioncosts andoverheads: (Costsbelow are estimated/monthaccordingto
currentmarketsituations.)
Costs associated with staffs and operations presented in: Chef’s salaries (1600 le +10%
incentives on each sold pizza by this chef), Head Chef (2000 le +bonus on total sales), Hall
Manager (1800 le), Manager’s Assistant (1200 le) and overhead costs: Electricity (10000 le)
+Utilities (2000 le) +Supplies “average” (8000 le).
(5)Promotion strategy:
12. Page | 11
Advertising: before opening day by brochures. After, on opening day by discount
coupons and offers to serve customers of all targeted segments.
Direct Marketing: marketing through offers during operation and Billboards used
through first year of operation with estimated costs of 8500 L.E.
Website and internet marketing: Facebook page to promote our idea, website.
Word of Mouth: customers will tell family, friends, mates about us as a positive
promotion.
(6)Demand (Sales)Forecasts:(fried chicken/fishisanoptionavailableasa substitute with
any meal).
PRODUCTS YEAR (1) YEAR (2) YEAR (3)
MEAL (1):
(PIZZA ALL FLAVORS+DRINK)
1000/month
1000*12=12000
20% gross
12000+(20%*12000)=14400
50% gross
14400+(50%*14400)=21600
MEAL (2):
(PASTA “ANY SAUCES”+STAKE “MEAT
OR CHICKEN”+DRINK)
900/month
900*12=10800
20% gross
10800+(20%*10800)=12960
50% gross
12960+(50%*12960)=19440
MEAL (3): 800/month 20% gross 50% gross
13. Page | 12
(MASHED POTATO+STAKE “MEAT OR
CHICKEN”)
800*12=9600 9600+(20%*9600)=11520 11520+(50%*11520)=17280
MEAL (4):
(FISH+VEGETABLES+DRINK)
600/month
600*12=7200
20% gross
7200+(20%*7200)=8640
50% gross
8640+(50%*8640)=12960
MEAL (5):
(SEAFOOD+MUSSELS SOUP+DRINK)
600/month
600*12=7200
20% gross
7200+(20%*7200)=8640
50% gross
8640+(50%*8640)=12960
MEAL (6):
(RICE+CHICKEN
BREAST+VEGETABLES+DRINK)
1000/month
1000*12=12000
20% gross
12000+(20%*12000)=14400
50% gross
14400+(50%*14400)=21600
MEAL (7):
(PASTA “ANY
SAUCES”+SHRIMP+VEGETABLES+DRINK)
900/month
900*12=10800
20% gross
10800+(20%*10800)=12960
50% gross
12960+(50%*12960)=19440
MEAL (8):
(FAJITA SANDWICH OR
TACO+NACHOS+DRINK)
1000/month
1000*12=12000
20% gross
12000+(20%*12000)=14400
50% gross
14400+(50%*14400)=21600
MEAL (9):
(ANYSALAD AND SIDE DISHES)
2000/month
2000*12=24000
20% gross
24000+(20%*24000)=28800
50% gross
28800+(50%*28800)=43200
TOTAL SALES 94800 unit 126720 unit 190080 unit
Staffing and Operations
(1) Staffing: “Salaries may vary at later years according to sales changes and bonuses”
We are planning to hire more employees with more skills, so the plan includes hiring a head
chef who is expert of the different spices and flavors from all the world, the manager’s assistant
must have a mannered style of dealing with customers and problems, number of employed
chefs will increase by two more and for the administrative job, we plans to hire an HR
administrator.
Job Title
Type
(Administrative or
Technical)
No. of Jobs Needed Monthly Salary
Sales Representative Administrative One Employee 2500 L.E
14. Page | 13
Financial and Control
Accountant
Administrative One Accountant 3000 L.E
Production
Administrator
Administrative One Employee 2500 L.E
Marketing
Administrator
Administrative One Employee 2500 L.E
Head Chef
Administrative and
Technical
One Head Chef
2000+1% of total
sales=3450 L.E
Chef Technical Four Chefs
1600+10% of total sold
pizza=1900 L.E
Hall Manager Administrative One Manager 1800 L.E
Assistant Technical One Assistant 1200 L.E
Total Salaries cost 24550 L.E
(2) Operations:
Locationof the company :
The selected place for the restaurant is located in Lauran and it is consisted of two floors as
mentioned before, the size of restaurant’s area is about 120 SQM for each floor.
The cost of location rent is determined as 14000 L.E per month for the two floors.
Capacity :
Our restaurant has a maximum capacity of 40-50 customers at the same time, the
restaurant will not be able to serve more customers currently but we are considering
expansion for the next five years.
Capacity is estimated to be 160 customers per day as an average “160*30=4800” customers
per month.
Facilities andequipment:
First: Kitchen Equipment “all equipment will be bought”.
15. Page | 14
- Two fryers for fries and fried chicken costs “2200*2=4400 L.E”
- One chicken grill costs “9000 L.E”
- Two refrigerators for beverages and deserts costs “5000*2=10000 L.E”
- Two coffee machines “espresso” costs “1500*2=3000 L.E”
- Four small grills for stakes and vegetables costs “2200*4=8800 L.E”
- Two pizza ovens costs “2550*2=5100 L.E”
- Utensils for restaurant including dishes and glass costs “5700 L.E”
- Cooking tools including pans and pots costs “2300 L.E”
- Two suctions costs “445*2=890 L.E”
- Two refrigerators for meats and vegetables costs “6200*2=12400 L.E”
- One air conditioner costs “4000 L.E”
- Two freezing units costs “3500*2=7000 L.E”
- Four ovens and stoves costs “3500*4=14000 L.E”
Second: Restaurant “Hall” Equipment “all equipment will be bought”.
- Two air conditioners costs “4000*2=8000 L.E”
- Ten electronic tables: “tables can be bought or manufactured but since the costs related
to purchasing tables are less, we decided to buy it”
1. Purchase price for each is “62010*10=620100 L.E”
2. Manufacturing table costs “64350 L.E” per table.
- One leather lounge costs “1500 L.E”
- Forty chairs plus baby seats costs “(125*40)+(135*10)=6350 L.E”
- Small wooden table for the Hall Manager’s Assistant costs “370 L.E”
- Restaurant Hall design costs “10000 L.E”
- Five food delivery elevator costs “2000*5=10000 L.E”
- Three generators costs “1700*3=5100 L.E”
- Total Cost of Fixed Assets = 748010 L.E
Materials andinputs: “Amountsof eachmaterial isestimatedaccordingtoproportionof
average amountsneededbycompetitorspermonth”.
1- Tomatoes costs “4 L.E*30 Kilo=120 L.E”
2- Onions costs “3 L.E*30 Kilo=90 L.E”
3- Olives costs “22 L.E*20 Kilo=440 L.E”
4- Bell Pepper costs “10 L.E*30 Kilo=300 L.E”
5- Flour and Baking Powder costs “7 L.E*50 Kilo=350 L.E”
6- Eggs costs “30 L.E*100 Package=3000 L.E”
16. Page | 15
7- Cheese all kinds costs “120 L.E*50 Kilo=6000 L.E”
8- Meat costs “90 L.E*100 Kilo=9000 L.E”
9- Chicken costs “25 L.E*100 Kilo=2500 L.E”
10- Pasta costs “6 L.E*50 Kilo= 300 L.E”
11- Fish average cost “28 L.E*30 Kilo=840 L.E”
12- Potatoes costs “4 L.E*30 Kilo=120 L.E”
13- Shrimp and Mussels costs “130 L.E*30 Kilo=3900 L.E”
14- Rice costs “5 L.E*30 kilo=150 L.E”
15- Beverages and Soft drinks costs “45 L.E*150 Package=6750 L.E”
16- Spices and Other contents costs “140 L.E”
Total Materials and Inputs cost = 34000 L.E
Suppliers:
Our Suppliers are chosen according to our competitors’ suppliers in market which are
Metro and Fathallah Jumla Market.
18. Page | 17
The Financial Plan
(1) Investment Required:
How much money do you neednow? :
The required amount of money to cover all initial costs equal to 748010 L.E.
How will you use the initial funds:
The initial fund will be used for purchasing machines and equipment “fixed assets including
decorations and appearance” 748010 L.E and the cost resulted of legal fees 20000 L.E.
What financial structure are youproposing for the financing:
All the amount of initial funds will be obtained from all owners’ equity equally for each. In
other words, the financial structure of the project as follows:
100% of owners’ equity “748010 L.E”
0% of debts and bank loans “Zero L.E”
In order to avoid interest expenses related problems for the first year of operation.
19. Page | 18
(2) ProjectedIncome Statement: “All numbers in the income statement are calculated
according to previously mentioned informations”
Year 1 Year 2 Year 3
Sales 3,672,000 4,411,809 6,660,916
COGS (1,632,000) (1,960,804) (2,960,407)
Gross profit 2,040,000 2,451,005 3,700,509
Salaries 294,600 301,620 321,024
Rent 14,000 14,000 14,000
Utilities 2,000 2,000 2,000
Repair & maintenance 1,200 1,700 2,300
Telephone + Wi-Fi 6,000 6,000 6,000
Marketing & advertising 8,500 5,200 3,000
Depreciation 141,600 141,600 141,600
Total expenses: (467,900) (472,120) (489,924)
Taxable Income 1,572,100 1,978,885 3,210,585
Income taxes 20% (314,420) (395,777) (642,117)
Net Profit 1,257,680 1,583,108 2,568,468
+ depreciation 141,600 141,600 141,600
Cash flow 1,399,280 1,724,708 2,710,068
(3) The Financial Analysis: “Determined only according to NPV”.
NPV=
1399280
(1+10%)1 +
1724708
(1+10%)2 +
2710068
(1+10%)3 − 748010 = +3,985,555.44 L.E